Directions:
- Wash and trim stem ends off cucumbers.
- If canning in PINT jars: put in jar: 1 hot pepper, 1 clove garlic, 1 teaspoons.
- Dill seed and pack with cucumbers.
- If canning in QUART jars: put in jar: 2 hot peppers, 2 cloves garlic, 2 teaspoons.
- Dill seed and pack with cucumbers.
- Boil water, vinegar, and canning salt.
- Pour water mixture in jar over cucumbers.
- Top jars with lids and screw rings.
- Hot water bath til pickles are white .
- -about10-15 minutes.
- Set out to seal.
- *If one doesn't seal, i put it in the refrigerator and we eat those first.*If you don't use all the liquid, you can put in refrigerator to use next time.
- *(I have also been making pickles and had to make more of the water mixture-it's frustrating, but it can happen)*.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 14.78 Kcal (62 kJ) | ||
| Calories from fat | 0.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 890.76mg | 37% | |
| Potassium | 49.63mg | 1% | |
| Total Carbs | 1.09g | 0% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 0.09g | 0% | |
| Vitamin C | 0.5mg | 1% | |
| Calcium | 20.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 7.53 Kcal (32 kJ) | ||
| Calories from fat | 0.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 453.53mg | 37% | |
| Potassium | 25.27mg | 1% | |
| Total Carbs | 0.56g | 0% | |
| Sugars | 0.01g | 0% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 0.05g | 0% | |
| Vitamin C | 0.2mg | 1% | |
| Calcium | 10.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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